Chocolate Mint Brownies


  1. Preheat the oven to 350°F. Line an 13×9 inch baking pan with foil, leaving two sides hanging over edge of pan. Butter the foil. Melt the chocolate and butter in a saucepan over very low heat, stirring until just melted. Remove from the heat, and let cool, 5-10 minutes.
  2. While the chocolate cools, whisk together eggs, sugar, vanilla, and salt. Pour cooled chocolate mixture into egg mixture, whisking constantly. Sift flour, cocoa powder, and baking powder into chocolate-egg mixture, fold a few times, then add chocolate chunks and finish folding until flour and chunks are incorporated. Pour the batter into the prepared pan.
  3. Bake for 20-25 minutes, until a toothpick inserted into the center comes out almost clean. There should be a little bit of crumbs, but not gooey.
  4. Cool brownies completely, several hours. Spread mint cream on top, then pour slightly warm chocolate topping, spread gently to create a smooth top layer. Shake the pan side to side to create a completely smooth surface. Refrigerate until firm, several hours.
  5. Lift brownies out of pan using foil. Cut into squares using large knife dipped in warm water and wiped dry. Wipe knife clean after each cut to create clean edges.
** A note on chocolate. I used good-quality chocolate and cocoa, such as Godiva and Scharfenberger.
Mint Cream:

Combine 2 cups sifted powdered sugar, 1/2 cup softened butter, 1 tablespoon water, 1/2 teaspoon mint extract, and 3 drops green food coloring, if desired. Beat until smooth.

Chocolate Topping:

Combine 1 cup semisweet chocolate chips and 6 tablespoons butter in a small saucepan. Cook over low heat until chocolate melts, stirring frequently. Or, microwave in a small bowl on high for up to 1 minute or until chocolate melts, stirring frequently.

Kelly Carey is known for her baking abilities and tasty baked goods. She hosts the annual, much anticipated, neighborhood cookie exchange.

"These brownies are always a big hit. I get requests every year to bring them to parties. They are very decadent, so I cut them into small squares, about 1 1/2 inches. They should be kept in the refrigerator, and are perfect to make a day ahead, since they do take some time to cool between steps."


  • 10 tablespoons unsalted butter
  • 6 ounces bittersweet chocolate, broken into pieces
  • 3 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • Mint Cream
  • Chocolate topping